Vegetable Beef Soup

Description

A hearty one-pot soup made with tender beef, potatoes, carrots, celery, green beans, tomatoes, and herbs simmered in a rich beef broth. It’s comforting, filling, and packed with vegetables.

 Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: About 1 hour 55 minutes
• Servings: 8

Ingredients

• 1 tbsp olive oil
• 2 lb beef stew meat, cut into bite-size pieces
• 1 medium onion, finely diced
• 8 cups low-sodium beef broth
• 1 can (14 oz) diced tomatoes
• 3 bay leaves
• 1 tbsp salt, or to taste
• 1 tsp freshly ground black pepper
• 1 lb potatoes, peeled and diced
• 2 large carrots, peeled and chopped
• 1 cup celery, chopped
• 1 cup green beans, cut into bite-size pieces
• ½ cup green onions, chopped
• ¼ cup fresh parsley, chopped

 Step-by-Step Instructions

1. Brown the beef: Heat olive oil in a large heavy pot over medium-high heat. Add beef in a single layer and brown on all sides. Work in batches if necessary.
2. Cook the onion: Add the diced onion and sauté for about 3 minutes, until softened and lightly golden.
3. Add the broth: Pour in beef broth and diced tomatoes. Add bay leaves, salt, and black pepper.
4. Simmer: Bring to a boil, then reduce the heat. Partially cover and simmer for 55–75 minutes, until the beef becomes tender.
5. Add firm vegetables: Stir in potatoes, carrots, and celery. Cook for about 20 minutes.
6. Add green vegetables: Add green beans and green onions. Simmer for another 10 minutes.
7. Finish: Stir in fresh parsley. Taste and adjust the seasoning.
8. Serve: Remove the bay leaves and serve the soup hot.

 Healthy Benefits

• Beef provides a good source of protein and iron.
• Carrots and tomatoes provide vitamins and antioxidant compounds.
• Potatoes and vegetables add carbohydrates, potassium, and fiber.
• Using low-sodium broth can help reduce the overall sodium content.

 Pro Tip

Brown the beef properly before simmering. A good sear adds deep flavor to the soup. Avoid overcrowding the pot so the meat browns instead of steaming.

 Frequency

This is a hearty main-course soup that can be enjoyed once or twice a week as part of a varied, balanced diet. For a lighter version, use leaner beef and increase the amount of vegetables.

 Q&A

Can I use another cut of beef?
Yes. Chuck roast or another well-marbled cut can be cut into bite-size pieces and used instead of stew meat.

Can I add different vegetables?
Absolutely. Corn, peas, asparagus, or additional vegetables can be added. Softer vegetables should go in toward the end.

Can I freeze the soup?
Yes. Store it in an airtight freezer-safe container for up to 3 months. Potatoes may become somewhat softer after freezing and thawing.

How long does it keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days.

Serving Suggestions

Serve with:

• Crusty French bread
• Whole-grain dinner rolls
• Fresh green salad
• Chickpea salad
• Roasted vegetables

 Variations

• Low-carb: Replace potatoes with cauliflower or extra green beans.
• Extra vegetables: Add peas, corn, mushrooms, or zucchini.
• Herby: Add thyme or oregano.
• Spicy: Add red pepper flakes.
• Lighter: Use lean beef and extra vegetables.
• Slow cooker: Brown the beef first, then transfer everything to a slow cooker and cook until the beef is tender.

 Related Recipe Ideas

• Classic Beef Stew
• Hearty Vegetable Soup
• Slow Cooker Beef & Vegetable Soup
• Mediterranean Lentil Soup
• Beef Barley Vegetable Soup
• Italian Beef & Vegetable Soup

 Final Thought

This Vegetable Beef Soup is a classic comfort-food meal in one pot. Tender beef, hearty potatoes, and colorful vegetables come together in a flavorful tomato-beef broth, making it perfect for a cozy family dinner or make-ahead meal.